Cilantro-Lime Kidney Bean Salad with Charred Corn
Ingredients
- 2 cans (15 oz each)kidney beans (or 3 cups cooked)
- 2 cupscorn (fresh or frozen)
- 1 mediumred bell pepper
- ½ mediumred onion
- 1jalapeño
- 1 loose cupcilantro
- 2lime
- 3 tablespoonsolive oil
- 2 clovesgarlic
- 1 to tastesalt and black pepper
Prep
- 01
Dice 1 medium red bell pepper into 1/4-inch pieces.
- 02
Dice 1/2 medium red onion into small pieces.
- 03
Slice 1 jalapeño into thin rings, removing seeds if you prefer less heat.
- 04
Roughly chop 1 loose cup cilantro.
- 05
Mince 2 cloves garlic.
- 06
Juice 2 limes.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 cups corn and cook for 5–7 minutes, stirring occasionally, until lightly charred and tender. Transfer to a large bowl and let cool slightly.
- 02
Drain and rinse the 2 cans kidney beans; add to the bowl with the corn.
- 03
In a small bowl, whisk together 3 tablespoons olive oil, juice of 2 limes, minced garlic, and a pinch of salt and pepper to make the dressing.
- 04
Pour the dressing over the beans and corn. Toss gently to combine.
- 05
Serve at room temperature or chilled, garnished with fresh cilantro. Taste and adjust lime juice and salt as needed.
Spice Tips
For gentle warmth, keep the jalapeño seeds and white ribs; for more heat, include them in the salad. A pinch of cumin (1/4 teaspoon) adds earthiness without overpowering the fresh lime-cilantro profile.